Spaghetti Alla Carbonara

Name: Spaghetti Alla Carbonara
Total time: 1800 s
Yield: 4 servings
Cuisine: American
Ingredients: 150 g bacon, chopped; 1 cup water; 1 pack (400 g) spaghetti; 2 tbsp grated Pecorino-Romano cheese plus more for serving; freshly ground black pepper; 1 egg; 3 egg yolks

蛟龍Stormwyrm @stormwyrm

I've always liked carbonara, and I was a bit surprised to learn later on that the original Italian recipe uses no cream but only eggs. Normally the recipe uses guanciale or pancetta but finding either in this time of quarantine has proved impossible so I just used plain old bacon. This also includes my canonical method for cooking bacon. 🇮🇹🍝

蛟龍Stormwyrm @stormwyrm

Saved

Ingredients

30 minutes

4 servings

150 gbacon, chopped
1 cupwater
1 pack (400 g)spaghetti
2 tbspgrated Pecorino-Romano cheese plus more for serving
freshly ground black pepper
1egg
3egg yolks

Saved

Steps

30 minutes

1

In a skillet on high heat, add bacon and 1 cup water. Bring to a rolling boil.
2

When the water has nearly boiled away, about 10 minutes, lower the heat to medium and fry the bacon in its own rendered fat, about 5 minutes. Remove and set aside. Save rendered fat for future use if desired.
3

Cook spaghetti according to package directions.
4

Combine egg and 2 tbsp grated Pecorino-Romano cheese. Mix well. Add egg yolks and ¼ cup pasta water.
5

As soon as the spaghetti is done, mix it into the egg mixture and toss well. Add bacon and season with black pepper. Serve topped with more Pecorino-Romano cheese.